Pioneer Woman Cinnamon Bread

Pioneer Woman Cinnamon Bread is the kind of treat that fills the kitchen with the cozy scent of baking and cinnamon and always brings my family running. This version bakes up plush and golden with a sweet swirled center that stays tender for days perfect for weekend breakfast or afternoon coffee.

The first time I made this at home my kids could not wait to tear off warm slices and they begged for it as a special treat the next week. There is nothing like the joy of pulling this loaf out of the oven knowing it will be devoured with smiles.

Ingredients

• Milk: opt for whole milk for a richer and softer crumb
• Unsalted butter: use good quality butter for the flakiest texture and flavor
• Active dry yeast: fresh yeast ensures a high rise and fluffy loaf
• Large eggs: room temperature eggs help blend the dough for a silky finish
• Granulated sugar: split for dough and filling selects one with fine crystals so it dissolves easily
• All purpose flour: choose unbleached for the best texture and golden crust
• Salt: fine sea salt enhances the sweetness and cinnamon
• Cinnamon: use a freshly opened jar for the most fragrant swirl
• Egg and milk wash: for deep color and glossy golden finish
• Softened butter: spread on the dough for a rich layered taste

Step-by-Step Instructions

Prepare Yeast Mixture:

Melt the butter with the milk in a small saucepan just until the butter is dissolved. Take off the heat and allow the mixture to cool so it is warm but not hot to the touch. Sprinkle the yeast evenly on top and gently stir then let it stand undisturbed for about ten minutes. Watch for bubbles and froth this tells you the yeast is active.

Make Initial Dough:

In the bowl of a stand mixer use the paddle attachment to beat together the eggs and sugar until blended and slightly lighter in color. Pour over your prepared yeast mixture and blend briefly. Add about half the flour along with the salt turn the mixer on low and combine. Keep adding the rest of the flour a little at a time mixing thoroughly after each addition until you have a soft dough that just pulls together.

Knead the Dough:

Switch to a dough hook and knead the dough on medium speed for around ten minutes. Your goal is a smooth springy texture that gently pulls away from the inside of the bowl. If the dough sticks too much sprinkle in more flour just a tablespoon at a time. The dough should be soft not stiff.

First Rise:

Lightly oil a large bowl using your hands or a pastry brush. Place the dough in the bowl turning it once to ensure the entire surface is moistened with oil then cover it. Set in a warm draft free spot and let it rise until doubled which usually takes two hours. Press your finger in and the dough should spring back slowly.

Shape and Second Rise:

Turn your dough onto a lightly floured surface and gently press it out to a rectangle about one quarter inch thick. Spread softened butter all over then sprinkle evenly with a mixture of sugar and cinnamon. Roll up the dough tightly along the longer side pinching the seam closed. Place in a generously buttered loaf pan seam side down. Cover again and let rise in a cozy spot until puffed and almost doubled about one hour and forty five minutes.

Bake:

Heat your oven to three hundred fifty degrees. Mix up the egg wash by beating together one egg and a tablespoon of milk. Brush this all over the top of your loaf for shine. Bake in the center of the oven for forty minutes. Once the top is golden give the loaf a gentle tap it should sound hollow. If it browns too quickly cover loosely with foil during the last part of baking.

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My favorite part of this bread has always been the ribbon of cinnamon sugar that spirals through every slice. When I was little I would sneak into the kitchen just for those pieces and now my own kids do the same.

Storage Tips

Store leftover bread tightly wrapped on the counter for up to three days. For even longer freshness keep it in a sealed bag in the refrigerator. I also love slicing and freezing single portions so they are ready to toast for easy weekday breakfasts.

Ingredient Substitutions

You can swap out whole milk for a nondairy alternative or two percent but the crumb will be less rich. Substitute brown sugar in the filling for a warmer caramel note. If you prefer add a handful of raisins or toasted pecans before rolling up the dough for extra texture.

Serving Suggestions

This cinnamon bread shines on its own but is also amazing warmed up with a pat of butter or a smear of cream cheese. For special days cut thick slices and make decadent French toast or bread pudding. During holidays we often gift half loaves wrapped in parchment to friends and neighbors.

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Cultural and Historical Note

Cinnamon swirl breads have deep roots in American comfort baking tracing back to European sweet yeasted loaves. Recipes like this one evoke old fashioned holiday kitchens and the tradition of baking together to celebrate family and everyday joy.

Frequently Asked Questions

→ How do I keep cinnamon bread soft after baking?

Allow the loaf to cool completely, then wrap it tightly in plastic wrap or foil to retain moisture and prevent drying out.

→ Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used in equal amounts, and it can be mixed directly with the dry ingredients without proofing.

→ What is the ideal way to serve this cinnamon bread?

This bread is delicious sliced and served plain, toasted with butter, or even as a base for French toast.

→ How do I prevent the cinnamon swirl from separating?

Roll the dough tightly when shaping and avoid using too much filling, which helps the swirl stick together during baking.

→ Is it possible to freeze leftover bread?

Absolutely. Slice and wrap the loaf well before freezing. Thaw at room temperature or gently reheat as desired.